Amaretto and Sweet Cherry Tiramisu

11:30 am on 19 December 2011

(Serves 15 to 20)

Amaretto, an almond flavoured liqueur, is known as the liqueur of love. Ladyfinger biscuits may be found in speciality section of a supermarket or at a speciality food shop. These dry sponge-like biscuits are rusk-shaped.

Amaretto and Sweet Cherry Tiramisu can be made up to three days in advance.

Ruth Pretty s Tiramisu close upIngredients

  • 300ml (1 cup + 3 tbsp + 1 tsp) Amaretto
  • 100g (1/3 cup) sugar
  • 80ml (5 tbsp + 1 tsp) water
  • 1kg (4 cups) mascarpone
  • 30ml (2 tbsp) Amaretto
  • 1 ½ tsp almond extract or essence
  • 4 egg whites
  • 100g (1/2 cup less 2 tsp) castor sugar
  • 18 ladyfinger biscuits
  • Sweet Cherry Compote
  • 10g (1 tbsp + 2/3 tsp) gelatine powder


To make Amaretto syrup: Pour first measure Amaretto into a small pot and add sugar and water. Place over a low heat and stir till sugar is dissolved. Increase heat and simmer for 7-10 minutes. Remove from heat and cool.

Into a bowl place mascarpone, second measure Amaretto and almond extract and whisk till creamy and smooth.

In bowl of electric mixer fitted with a whisk place egg whites and whisk till just fluffy. Add castor sugar and whisk till shiny and stiff. Fold one-third of the beaten egg whites into mascarpone and mix till entirely combined and mascarpone is light. Add remaining egg white mixture and fold in till just combined.

Carefully spoon half mascarpone mixture into your serving bowl and using a spatula evenly spread.

Take half of ladyfingers, quickly dip both sides into Amaretto syrup and place on top of mascarpone, cutting some to fill gaps.

Strain Sweet Cherry Compote. Reserve cherries and syrup separately.

Evenly spoon half the cherries on top of ladyfingers and slowly drizzle 50ml of the syrup evenly over cherries.

Top with second half of mascarpone mixture and use a spatula to smooth out.

Take remaining ladyfingers, quickly dip and place on mascarpone.

Place remaining cherries on top and drizzle 50ml of syrup over the cherries.

Place in refrigerator while you make the jelly topping.

To make jelly: Pour remaining syrup into a jug and measure 500ml (2 cups).

Pour 30ml of measured syrup into a small bowl and sprinkle gelatine over the top. Stir well and set aside for 10 minutes or till gelatine has absorbed syrup.

Pour remaining syrup into a small pot and bring to the boil. Remove from heat and leave to sit for 2-3 minutes. Pour into bowl. Add gelatine and stir till gelatine is dissolved.

Place in refrigerator for 20-40 minutes, stirring 3-4 times to encourage even cooling till nearly set.

Slowly pour half of the jelly over the top layer of cherries, filling all gaps. Gently shake bowl to settle jelly. Pour in remaining jelly to make a smooth top layer.

Return to refrigerator to set overnight.

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